​Les Kincaid's

Lifestyles

 

Enjoy This Recipe Courtesy of Chef Les Kincaid 

Poached Pears in Vanilla & Champagne

1 cup sugar 
1 cup water 
1 vanilla bean 
2 quarts champagne 
4 to 6 pears, peeled

In a saucepot combine the sugar and water together and boil for 2-3 minutes thus creating simple syrup. Split the vanilla bean in half, scraping the inside to remove the pulp. Add the champagne and vanilla to the simple syrup. Bring to a simmer and add the pears. Poach until tender, about 6-8 minutes. Remove and cool.

Yield:  4 servings​

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